Panzerotti

Preparation:

Preparation: Put the flour in a bowl, add the salt and crumbled yeast in the centre, mix with the warm water and prepare a fairly thick batter. Beat it well for a while and put it to rise covered by a lid which is in turn covered by a woolen cloth, away from drafts, in a warm place. As soon as it is ready, pour it by spoonfuls into abundant boiling oil, paying attention to cooking: the panzerotti must be browned, not burnt.